How to Shallow Fry - Lumpia, Eggrolls, Chimichangas - Cooking Techniques
How to Shallow Fry - Lumpia, Eggrolls, Chimichangas - Cooking Techniques is a easy Filipino recipe that serves 4. 200 calories per serving. Recipe by DIY Gourmet on YouTube.
Prep: 7 min | Cook: 5 min | Total: 22 min
Cost: $8.05 total, $2.01 per serving
Ingredients
- 8 pieces Lumpia (Egg Rolls) (store-bought or homemade, thawed if frozen, pat dry)
- 2 cups Sunflower Oil (high smoke‑point oil for shallow frying)
- 0.5 teaspoon Salt (optional, to season after frying)
Instructions
Heat Oil
Add sunflower oil to the pan, enough to come halfway up the sides of the lumpia. Heat over medium‑high until the oil reaches 350°F (175°C).
Time: PT5M
Temperature: 350°F
Prep Lumpia
If using frozen lumpia, thaw completely and pat dry with paper towels to remove excess moisture.
Time: PT2M
Initial Submerge
Tilt the pan slightly and gently lower each lumpia so it is submerged about halfway for 30–60 seconds, allowing the bottom to sear.
Time: PT1M
Temperature: 350°F
Finish Frying on Side
Turn the lumpia onto its side and continue frying until golden brown, about 2–3 minutes per side.
Time: PT3M
Temperature: 350°F
Drain and Rest
Remove the fried lumpia with tongs and place on paper towels to drain excess oil. Sprinkle lightly with salt if desired.
Time: PT1M
Serve
Serve hot with dipping sauce of choice (sweet chili, soy‑vinegar, or garlic mayo).
Time: PT0M
Nutrition Facts
- Calories
- 200
- Protein
- 5g
- Carbohydrates
- 20g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Contains gluten, Vegetarian if using vegetable filling
Allergens: Wheat (wrapper), Soy (oil), Egg (if egg roll contains egg)
Ingredient Substitutions
- Instead of Lumpia (Egg Rolls): Spring roll wrappers with filling, Frozen egg rolls
- Instead of Sunflower Oil: Canola oil, Peanut oil
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Frying Pan or Skillet
- Tongs
- Instant‑Read Thermometer (optional)
- Paper Towels
- Plate
Critical Steps — Do Not Skip
- Heat oil to the correct temperature (350°F).
- Dry the lumpia before frying.
- Submerge briefly to sear the bottom before turning.
Chef Tips from the Video
- Add a pinch of garlic powder to the oil for a subtle aroma.
- For extra crunch, dust the lumpia lightly with cornstarch before frying.
- Serve with a squeeze of fresh lime for brightness.
Troubleshooting
Lumpia becomes soggy instead of crisp.
Make sure the wrapper is dry, oil is hot enough (350°F), and avoid overcrowding the pan which drops temperature.
Wrapper tears while flipping.
Use gentle tongs and flip only once the bottom is fully set and golden. A slightly thicker oil layer helps support the roll.
Oil splatters excessively.
Pat the lumpia dry, and lower it slowly into the oil at a slight tilt. Use a splatter guard if needed.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a hot oven to regain crispness.
Freezer: Can be frozen raw or fried; freeze on a tray then transfer to a zip‑lock bag for up to 1 month.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Pre‑heat oil and keep it at 350°F; you can fry multiple batches back‑to‑back.
- Prepare dipping sauces in advance and store them refrigerated.
Frequently Asked Questions
What is the cultural significance and history of lumpia (egg rolls) in Filipino cuisine?
Lumpia was introduced to the Philippines by Chinese traders and adapted over centuries. Filipino lumpia often features a sweet‑savory filling and is served at celebrations, family gatherings, and as a popular street‑food snack.
What are the traditional regional variations of lumpia in the Philippines?
In the Philippines there are several types: Lumpiang Shanghai (deep‑fried, meat‑filled), Lumpiang Sariwa (fresh, served with peanut sauce), and Lumpiang Ubod (filled with heart of palm). The shallow‑fry method shown mimics the crisp texture of Lumpiang Shanghai while using less oil.
How is lumpia traditionally served in Filipino celebrations?
Lumpia is commonly served as an appetizer or finger food at fiestas, birthdays, and holiday feasts. It is often arranged on a platter with sweet chili or vinegar‑based dipping sauces for guests to enjoy while mingling.
What occasions or celebrations is lumpia traditionally associated with in Filipino culture?
Lumpia appears at birthday parties, Christmas Eve (Noche Buena), New Year gatherings, and regional festivals. Its bite‑size, easy‑to‑share nature makes it ideal for communal meals.
What other Filipino dishes pair well with shallow fried lumpia?
Shallow fried lumpia pairs nicely with pancit (stir‑fried noodles), sinigang (sour soup), and adobo. A simple fried rice or a fresh cucumber salad balances the richness of the fried rolls.
What makes shallow fried lumpia special compared to deep‑fried versions?
Shallow frying uses less oil, resulting in a lighter texture while still achieving a golden crust. It also allows better control of doneness and reduces overall fat content compared to full deep‑frying.
What are the authentic traditional ingredients for lumpia versus acceptable substitutes?
Traditional lumpia wrappers are made from wheat flour, water, and sometimes egg. Fillings typically include ground pork, carrots, onions, and bean sprouts. Substitutes can include gluten‑free wrappers or vegetable‑only fillings for a vegetarian version.
How does the YouTube channel DIY Gourmet specialize in cooking tutorials?
DIY Gourmet focuses on practical, step‑by‑step cooking techniques for home cooks, emphasizing budget‑friendly ingredients and clear visual instructions. The channel often showcases quick, approachable recipes like this shallow‑fry method.
What is the cooking philosophy and style of the YouTube channel DIY Gourmet?
DIY Gourmet promotes a hands‑on, do‑it‑yourself approach, encouraging viewers to master basic techniques such as shallow frying, sautéing, and seasoning. The style is concise, with minimal jargon, making it accessible to beginners.
What are the most common mistakes to avoid when making shallow fried lumpia?
Common errors include using oil that isn’t hot enough, overcrowding the pan, and not drying the lumpia before frying. These lead to soggy, greasy rolls or broken wrappers.
Why does this lumpia recipe use a shallow‑fry method instead of deep‑frying?
Shallow frying uses less oil, is quicker to set up, and gives the cook better temperature control, resulting in a crisp exterior without the heaviness of deep‑frying.
Can I make shallow fried lumpia ahead of time and how should I store them?
Yes, you can fry them ahead and store in the refrigerator for up to two days. Reheat in a hot oven (350°F) for 5‑7 minutes to restore crispness before serving.
Last updated: August 30, 2026
